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Canned snails baked in butter. Hot salmon mousse molded into a loaf. Frozen scallops placed on paper towels and microwaved for 12 long minutes.

My vintage cookbooks are mostly for entertainment purposes. I enjoy flipping through the delicate pages and showing my dinner guests pictures of dishes that hosts were once proud to serve. One of my favorites, “snowy chicken confetti salad,” was from a 1958 salad cookbook. It involved mayo, canned chicken, diced veggies, and heavy cream shaped into a Jell-O mold. It looked like a horrendous, white-and-red speckled football. The caption assures readers it is as “pretty as a picture” and ideal as a make-ahead salad for a busy summer

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